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Smooth Amber Ale. Medium-bodied and bursting with flavour 5.0% alc./vol. 500 ml Beer/Biere 110 www.bcliquorstores.com A crisp Refreshing Pilsner with a mild hop flavour 4.8% alc./vol. 500 ml Beer/Biere Take’em Anywhere 1083 Richter St. Kelowna <strong>BC</strong> 1-800-663-4847 www.treebeer.com
JAmES cLuEr, mASTEr OF WINE, IS rEAdY ANd AbLE TO ANSWEr YOur WINE QuErIES OF ALL SOrTS – FrOm ThE bASIc TO ThE ImpOSSIbLE. SENd YOur QuESTIONS FOr JAmES TO taste.magazine@bcliquorstores.com ANd INcLudE “ASk AN EXpErT” IN ThE SubJEcT LINE. LOOk FOr YOur ANSWEr IN ThE NEXT ISSuE OF TASTE. ASk AN EXpErT JAmES cLuEr, mW ThANkS TO Our kNOWLEdgEAbLE rEAdErS FOr ThIS ISSuE’S INTErESTINg QuESTIONS. kEEp ThEm cOmINg! Some swear that you should only cook with wine that you would drink yourself. Some say to get the “lower shelf” stuff, you won’t notice the difference when the alcohol is cooked out and the dish takes over most of the flavour. I use the good stuff because I’m opening the bottle to pair with the dish anyway. So I use the good stuff out of convenience. However, if I use the “lower shelf” vino, I’d never use the entire bottle for the one dish and it’s very unlikely that I will drink it (or at least finish it) and that’s wasteful too. Any opinions? In my opinion, the quality of a wine can make a difference to the taste of food. Quite simply, wine is an ingredient and can add aroma and flavour to dishes. Wine can play an important role in marinades, sauces, stocks and even desserts. In some dishes it is a key ingredient. What would TASTE 111
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FOOD/DRINK/MORE COMPLIMENTARY TASTE
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You’d expect wines this highly aw
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GREAT VALUE WINES UNDER $20 AND $30
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Leave it to me to shake things up.
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Peller Estates VQA Raise a glass to
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y James Cluer, Master of wine 12 ww
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© 2009 The Patrón Spirits Company
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16 www.bcliquorstores.com GriLLED P
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Sauza® Tequila, 40% alc./Vol. ©20
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y Jennifer danter Cooler months lac
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VEnEtiAn REd dRESS ¾ oz (22 ml) Ch
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ALL ABOUt ArTiCHoKES 24 www.bcliquo
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oASTED younG ArTiCHoKES WiTH GArLiC
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TOURING & TASTING OKANAGAN WINE COU
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30 In the heart of the picturesque
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PAIRs wITH dELI-sTYLE sALAds PAIRs
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Southern-Style barbecue CLASSiC oVE
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mExiCAnA 1½ oz (45 ml) blanco tequ
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FLAVOURS oF SuMMEr SMirnoFF TuSCAn
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flips and pickups, but more recentl
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TASTE 43
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Patio Finger Food CECCHi nATio orGA
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y Kim Giesbrecht analogous terms. S
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STArT your VEry oWn HErbAL POTAGER
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ule 3 be body coNscious Being body
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California Wines KENdALL-JACKsON vI
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y Nathan fong CALIFORNIA CuiSinE Ca
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California Cuisine ALMonD buTTEr CA
Page 59 and 60: TASTE 59
Page 61 and 62: Zintastic! anise. You may also dete
Page 63 and 64: no longer relegated to fundraising
Page 65 and 66: SAuSAGE, GruyÈrE AnD FEnnEL PiZZA
Page 67 and 68: is Simonsig Chenin Blanc from Stell
Page 69 and 70: GriLLED VEGETAbLE PiZZA PAIRs wITH
Page 71 and 72: SEArEd ScALLOpS WITh SNOW pEA SprOu
Page 73 and 74: Wine and Food SEArEd ArcTIc chAr, S
Page 75 and 76: Wine and Food LEmON TArTE WITh hAzE
Page 77 and 78: POuIllY FuMÉ GAeC JeAnnOt leS rIAu
Page 79 and 80: In case you missed it - in the wine
Page 81 and 82: The riesling revolution As we stead
Page 83 and 84: FArFALLE WITh SuN-drIEd TOmATO pEST
Page 85: pesto pizzazz for recipe, please se
Page 88 and 89: PARFAITS FRUIT PERFECTION 88 www.bc
Page 90 and 91: WEDDING BELLS First up, realize tha
Page 92 and 93: Enjoy responsibly this holiday seas
Page 94 and 95: PORTABLE ENTErTAININg grILLEd ANd c
Page 96 and 97: INTRODUCING ENGLAND’S PREMIUM CID
Page 98 and 99: 98 www.bcliquorstores.com
Page 100 and 101: mAINLY SummEr SALAdS TrOpIcAL SummE
Page 102 and 103: 102 www.bcliquorstores.com CA N A D
Page 104 and 105: 104 www.bcliquorstores.com
Page 106 and 107: y Joe wiebe BC ’ S CRAFT BREWING
Page 108 and 109: C M Y M Y Y MY K PW_PB_TASTE_AD_04_
Page 112 and 113: 112 www.bcliquorstores.com it’s t
Page 114 and 115: Simply mediterranean meal from page
Page 116 and 117: pick Now, Enjoy Later from page 20
Page 118 and 119: Southern-Style barbecue from page 3
Page 120 and 121: patio Finger Food from page 42 CrIS
Page 122 and 123: ½ cup (125 ml) olive oil 1 large o
Page 124 and 125: grilled Summer pizzas from page 64
Page 126 and 127: A Taste of provence from page 70 Se
Page 128 and 129: pesto pizzazz from page 82 Sun-drIe
Page 130 and 131: parfaits: Fruit perfection from pag
Page 132 and 133: mainly Summer Salads from page 100
Page 134 and 135: vErY SpEcIAL EvENTS SUNDAy, JULy 5
Page 136: 136 www.bcliquorstores.com
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